For the Easter lamb, first separate the eggs. Beat the egg whites with 40g sugar until stiff. Beat the egg yolks with the remaining sugar, butter, vanilla sugar and salt until creamy.
Stir the cocoa powder with the rum and a little water into the mixture. Mix flour and baking powder, sift over the mixture and fold in with the snow.
Grease a lamb mold with butter and sprinkle with breadcrumbs. Pour in the mixture and bake at 180° for about 40 minutes.
Preparation Tip:
The Easter lamb can also be made without cocoa. Who wants to make him still eyes with raisins.
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